60g brown sugar

3 eggs

4 yolks

200ml cream

400ml milk

60g finely chopped dark choc

2tsp cocoa powder

40ml dark rum

shot strong espresso

caramel – 150ml water

200g sugar

serve with crumbled amaretti biscuits and crème fraiche


1. Caramel – bring the sugar and water to the boil. Then boil, but do not stir until it becomes a rich caramel

2. Pour into a 24cm dish

3. Whisk the yolks, eggs, sugar

4. Bring the cream and milk to a simmer, add the cocoa and choc. Cook until smooth

5. Pour onto the egg mix, whisking all the time. Add the rum and coffee. Let it sit for at least 10 minutes to let the froth settle (any left after that scoop off)

6. Pour onto the caramel. The cook in a bain mairie at 160C for about 1hr 15

7. Cool and serve with crème fraiche and amaretti